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Healthy instant noodles with low oil content and preparation method thereof

An instant noodle and healthy technology, applied in the field of food processing, can solve the problems that instant noodles are easy to produce clam smell, short storage time, and oil is easy to deteriorate, and achieve the effects of increasing noodle flavor, fast heating speed and cost saving

Inactive Publication Date: 2014-03-26
福家欢食品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Traditional fried instant noodles are made by frying and drying at high temperature for a long time. The oil is very easy to deteriorate and produce harmful substances to the human body, which are brought into the noodle cake, causing the instant noodles to easily produce a clam smell during storage, and the storage time is short. The oil content is also high, and a large amount of consumption is extremely harmful to health

Method used

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  • Healthy instant noodles with low oil content and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] Example 1: The knife speed is 35 knives / min, the length of the oil tank is 0.5 meters, the oil temperature is 30°C, the wind speed is 5m / s to drain the oil, the far-infrared drying power is 20~50kW, the temperature is 120~160°C, and the drying and setting time is 20~ 40min;

Embodiment 2

[0040] Example 2: The knife speed is 45 knives / min, the length of the oil tank is 1 meter, the oil temperature is 45°C, the wind speed is 5m / s to drain the oil, the far-infrared drying power is 20~50kW, the temperature is 120~160°C, and the drying and setting time is 20~ 40min;

Embodiment 3

[0041] Example 3: The knife speed is 55 knives / min, the length of the oil tank is 2 meters, the oil temperature is 60°C, the wind speed is 6m / s to drain the oil, the far-infrared drying power is 20~50kW, the temperature is 120~160°C, and the drying and setting time is 20~ 40min.

[0042] Table 1: Indicators of finished instant noodles

[0043] instant noodles fried instant noodles Example 1 Example 2 Example 3 Oil content (%) 18.1 8.6 8.1 8.5 Moisture content (%) 4.2 5.0 4.0 4.5 Acid value (KOHmg / g) 1.1 0.35 0.24 0.30 Peroxide value (meq / Kg) 6.6 3.6 3.0 3.5 Rehydration time (min) 4 3.5 3 3

[0044] Table 2: Storage quality of instant noodles

[0045]

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Abstract

The invention relates to healthy instant noodles with low oil content and a preparation method thereof. The preparation method comprises the steps of kneading a dough prepared from wheat flour, starch, water chestnut flour, raw peanut pulp, a mixed thickener, salt and an edible emulsifier, boiling, rolling, shredding, cooking, then enabling the noodles to pass through an oil sink at a temperature of 30-60 DEG C, draining oil and then carrying out far infrared drying and shaping on the noodle lump and obtaining an instant noodle lump after cooling. The preparation method has the advantages that the instant noodles have high nutritive value; the oil content of the pastry is controlled; and the reconstitution property, taste and flavor of the fried instant noodles are maintained.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to instant noodles and a preparation method thereof. Background technique [0002] Among the existing types of instant noodles, fried instant noodles account for the largest proportion. Traditional fried instant noodles adopt the production process of frying in a fryer. The rehydration and taste of the product are more popular among consumers, and the market share It is more than 90%; but the oil content of fried instant noodles is relatively high, and the average oil content per serving is about 15% to 20%. Traditional fried instant noodles are made by frying and drying at high temperature for a long time. The oil is very easy to deteriorate and produce harmful substances to the human body, which are brought into the noodle cake, causing the instant noodles to easily produce a clam smell during storage, and the storage time is short. The oil content is also hig...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/162A23L1/30A23L7/113
Inventor 陈壮华赵振雄谢飞
Owner 福家欢食品股份有限公司
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